Bring heavy cream to a boil over medium- high heat in medium saucepan. Whisk in chocolate. Whisking constantly until the chocolate is completely melted. Pour chocolate into a bowl, cover surface with plastic wrap, chill 2 hours. Beat on low to medium speed 30 seconds or just until ganache is thickened and begins to hold a shape. Do not overbeat.

To Assemble:Place one cake layer on serving plate. Spread raspberry strawberry filling to 1/2 inch from edge. Top with second cake layer. Frost sides and top with ganache whipped frosting. Arrange blueberries around top edge of cake and raspberries around bottom edge of cake. Sprinkle center top with cookie crumbs. Arrange strawberry ghosts and press cookies into cake, for tombstones.

Never miss a story

Choose the plan that's right for you.
Digital access or digital and print delivery.